Dinner

Spicy Gochujang Eggs Recipe

Name: Spicy Gochujang Eggs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: Korean
Ingredients: 2 large eggs (boil for 6 minutes for runny yolk or 9 minutes for hard-boiled yolk); 2 tablespoons gochujang (Korean red chili paste; substitute with another red chili paste if needed); 1 tablespoon soy sauce (use Tamari for gluten-free option); 1 teaspoon sugar (brown sugar can be used for deeper flavor); 1 tablespoon rice vinegar (can substitute with apple cider vinegar); 1/4 cup chicken stock or water (vegetable stock can be used for vegetarian option); 1 tablespoon neutral oil (such as canola or vegetable oil; sesame oil can substitute for added flavor); 2 cloves garlic, minced (adjust amount for preference); 1 tablespoon scallion, sliced (or substitute with chives or green onions); 1 tablespoon toasted sesame seeds (omit if avoiding seeds or nuts)

ByLana Polati January 10, 2026January 10, 2026

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Introduction

Spicy Gochujang Eggs bring a bold, flavorful twist to your breakfast that is both satisfying and quick to prepare. The spicy-sweet gochujang sauce coats perfectly boiled eggs, creating a dish that works wonderfully with rice or as a savory snack. Whether served for breakfast or as a side, these eggs add vibrant Korean flavors to your meal.

A white bowl filled with six soft boiled eggs, four whole and two halves, soaking in a dark orange spicy sauce with red chili flakes. The eggs are light yellow on the outside with smooth white inside and bright orange runny yolks. The sauce looks thick and shiny, garnished with small white sesame seeds and thin green onion pieces scattered on top. Two silver spoons are inside the bowl, one holding a half egg showing its runny yolk. The bowl sits on a wooden board with a white cloth beside it, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggs (boil for 6 minutes for runny yolk or 9 minutes for hard-boiled)
2 tablespoons gochujang (Korean red chili paste; substitute with another red chili paste if needed)
1 tablespoon soy sauce (use Tamari for gluten-free)
1 teaspoon sugar (brown sugar can be used for deeper flavor)
1 tablespoon rice vinegar (apple cider vinegar can substitute)
1/4 cup chicken stock or water (vegetable stock for vegetarian option)
1 tablespoon neutral oil (sesame oil can be used for extra flavor)
2 cloves garlic, minced (adjust amount to taste)
1 tablespoon scallion, sliced (chives or green onions can be substituted)
1 tablespoon toasted sesame seeds (optional, omit if avoiding seeds or nuts)

Instructions

Step 1: Bring a pot of water to a rolling boil. Carefully add the eggs and cover the pot. Set a timer for 7 minutes for a jammy yolk, or adjust the time based on your preferred doneness.
Step 2: Immediately transfer the eggs to an ice bath after boiling to stop the cooking process. Let them cool for a few minutes, then peel and set aside.
Step 3: In a bowl, mix together gochujang, soy sauce, sugar, rice vinegar, and chicken stock (or water) until well combined to prepare the sauce.
Step 4: Heat the neutral oil in a skillet over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant.
Step 5: Stir in the sauce mixture and bring it to a gentle simmer.
Step 6: Add the peeled eggs to the skillet, cooking for another 3 minutes. Turn the eggs occasionally to ensure they’re fully coated with the sauce.
Step 7: Serve the eggs over steamed rice, garnished with sliced scallions and toasted sesame seeds. Optionally, drizzle with a little sesame oil for extra flavor.

Tips & Variations

Keep a close watch on boiling times to achieve your perfect yolk consistency—overcooked eggs become rubbery.
Don’t skip the ice bath; it halts cooking and makes peeling the eggs easier.
If the sauce is too thin, simmer longer to reduce; if too thick, add a splash of water or stock to thin it out.
Try substituting sriracha for gochujang for a milder, sweeter spice.
Add fresh spinach or bean sprouts during the final simmer for added color and nutrition.
Serve eggs over quinoa instead of rice for a nutty, protein-packed twist.
For a deeper umami flavor, mix a spoonful of miso paste into the sauce.

Storage

Store leftover Spicy Gochujang Eggs in an airtight container in the refrigerator for up to 5 days, keeping the eggs coated in sauce to retain moisture. You can freeze them by wrapping each egg individually in plastic wrap and placing them in a freezer-safe bag for up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently in a skillet over low heat, adding a splash of water to revive the sauce.

How to Serve

A white bowl filled with several whole and halved eggs covered in a shiny dark red spicy sauce with flakes of chili and small green onion pieces scattered on top; the eggs have a smooth light yellow outer shell with soft yolks visible in the halved eggs, which are glossy and deep orange; a metal spoon holds one halved egg above the bowl, showing the shiny yolk and sprinkled white sesame seeds; the bowl sits on a wooden board over a white marbled texture with a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I choose ripe ingredients for my Spicy Gochujang Eggs?

Select fresh, large eggs without cracks for best results. Choose gochujang with a vibrant deep red color and no dark spots, indicating freshness. Use a balanced soy sauce that is not overly salty to enhance the dish’s flavors.

Can I freeze Spicy Gochujang Eggs, and if so, how?

Yes, you can freeze them. Wrap each peeled egg individually with plastic wrap, then place in a freezer-safe bag. They keep well for up to 3 months. Thaw overnight in the fridge before gently reheating in a skillet.